Deep-fry the doughnuts in batches until golden brown. Place rhubarb jam in a piping bag and, using a sharp knife, make a small hole in the side of each bombe. Full the crunchy, fluffy doughnuts with rhubard jam and dust with icing sugar. Serve Rhubarb Bombe (Doughnuts) with extra jam.
Ingredients:
7g dry yeast
½ cup lukewarm milk
1½ tbsp water
½ cup caster sugar
2½ cups plain flour
3 egg yolks
30g butter, softened
1 orange, rind finely grated
vegetable oil for deep-frying
1 cup rhubarb jam (use our homemade recipe)
icing sugar, for dusting
Method:
Place yeast, milk, water, and 1 tablespoon sugar in a bowl; mix together; and set aside in a warm place until bubbles appear. Add flour, remaining sugar, a pinch of salt, egg yolks, butter, and orange zest, and mix until dough comes together. Turn out onto a lightly floured surface and knead until smooth. Place in a lightly greased bowl, cover, and set aside until dough doubles in volume (about 1 and 1/2 hours).
Turn dough out onto a lightly floured surface and roll out to a 1cm thickness, then cut out 10 x 8cm circles with a well-floured cutter. Place on a lightly floured tray and let stand in a warm place until it rises slightly (about 30 minutes).
Heat oil in a large saucepan to 170°C. Deep-fry dough in batches, turning often, until golden brown and cooked through, about 5-6 minutes. Drain on paper towel. Place jam in a piping bag and, using a sharp knife, make a small hole in the side of each bombe. Pipe in jam and dust with icing sugar to serve.
